Fish in a paper parcel

Went to our favourite providore of fish in Mt Lawley Swish ‘n’ Chips yesterday and was pleased to see that a fresh supply of Blue-eye Trevella was on the ice tray just waiting to be selected. I have prepared this fish as a curry several times but didn’t have all the necessary ingredients so decided to try something different. I tracked down a recipe originated by Valli Little from Delicious magazine and made a few minor changes to give it more of a Mediterranean influence.

Ingredients (2 serves)

2 fish fillets approx 125 gms each Blue-eye Trevella or any other firm white fish

2 lemons sliced into 4 pieces

8  Kalamata olives pitted and sliced

1 cup tomato flesh thick dice

2 bay leaves

2 cloves garlic sliced

2 sprigs of fresh thyme

¼ cup dry white wine

2 tbs extra virgin olive oil

1 beaten egg white

Baking paper –  Tip if you use foil omit egg white.

Method:

Preheat fan forced oven to 200C.

Cut baking paper into 2 x 30cm squares.

Season the fish with sea salt and ground black pepper.

Place  pieces of lemon on each piece of baking paper and place a fish portion on each sheet.

Scatter the garlic, thyme, olives, bay leaf and tomatoes over each fish portion.

Drizzle each fish portion with EVO and dry white wine.

Brush baking paper edges with beaten egg white and fold over edges to make a parcel allowing room in the parcel for steam to cook the fish.

Put fish parcels into oven and reduce heat to 180C bake for 15 minutes.

Serve with your favourite steamed vegetables.

Beverage: A full bodied white wine such as Chardonnay or Semillon would do justice to this meal.